DBE NSC/SC Hospitality Studies Exam Papers May/June 2023 : education.gov.za

Organisation : Department of Basic Education (DBE)
Exam Name : National Senior Certificate (NSC) / Senior Certificate (SC) Examinations
Facility : Download Exam Papers
Month &Year : May/June 2023
Subject : Hospitality Studies
Medium : English
Papers : Paper 1
Country : South Africa
Website : https://www.education.gov.za/Curriculum/NationalSeniorCertificate(NSC)Examinations/2023MayJuneExamPapers.aspx

DBE NSC/SC Hospitality Studies Exam Paper

Download Department of Basic Education (DBE) National Senior Certificate (NSC) / Senior Certificate (SC) Examinations May/June 2023 Hospitality Studies Paper 1 (English) Exam Papers.

Related / Similar Question Paper : DBE NSC/SC History Exam Papers May/June 2023

Section A:
Question 1: Short Questions
1.1 Multiple-Choice Questions Various options are provided as possible answers to the following questions. Choose the answer and write only the letter (A-D) next to the question numbers (1.1.1 to 1.1.10) in the ANSWER BOOK, e.g. 1.1.11 D.

Example:
1.1.11 A good source of vitamin C is …
A milk.
B oranges.
C meat.
D bread.

Answer:
1.1.11 B

1.1.1 A regularly updated document that outlines the resources and processes to achieve business goals:
A Marketing plan
B Operational plan
C Business plan
D Staffing plan

1.1.2 The … department is responsible for recruiting staff in an establishment.
A front office
B marketing
C finance
D human resource

1.1.3 Sarcoplasm is described as …
A meat juices that are flavourful and clear.
B a fat layer that covers the carcass.
C muscular lining of the stomach of cows.
D non-elastic tissue that binds muscle fibres.

1.1.4 A type of offal served as sliced cold meat:
A Heart
B Tongue
C Kidney
D Liver

1.1.5 Identify the dessert below.
A Charlotte russe
B Charlotte royale
C Charlotte muscovite
D Charlotte swiss

1.1.6 A fortified wine made by adding alcohol to wine:
A Muscato
B Shiraz
C Sherry
D Merlot

1.1.7 When … is added, more gelatine is needed to ensure correct setting.
A yoghurt
B cream
C lemon juice
D egg yolks

1.1.8 The main nutrients in puff pastry are …
A proteins and fats.
B carbohydrates and fats.
C minerals and vitamins.
D fats and vitamins.

1.1.9 An example of a dish prepared from paper-thin non-laminated pastry:
A Turnovers
B Barquettes
C Palmiers
D Baklava

One-Word Items:
Give ONE term/word for EACH of the following descriptions. Write only the Term/word next to the question numbers (1.4.1 to 1.4.10) in the ANSWER BOOK.

1.4.1 A savoury jelly made of concentrated stock and gelatine

1.4.2 Crisp, paper-thin biscuits shaped as soon as they are removed from the oven

1.4.3 A vegetarian that does not use or consume any animal products

1.4.4 A finger food that consists of flaky pastry wrapped around a roll of minced meat

1.4.5 The process of pre-baking a pastry shell where a cartouche is used

1.4.6 An alcoholic drink made of a variety of beverages and garnished appropriately

1.4.7 The liver of this type of poultry is used to prepare a pâté known as foie gras

1.4.8An ingredient that is used for dusting beignets after deep-frying

1.4.9 A severe allergic reaction to specific foods that may be life threatening

1.4.10 A decoration made by rapidly flicking caramelised sugar over a wooden spoon to create, long hairy threads

Download DBE NSC/SC Hospitality Studies Exam Paper

Download Hospitality Studies Paper 1 Here : https://www.southafricain.com/uploads/pdf2024/31792-p1.pdf

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